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Sizzling Tex-Mex Fajitas Recipe

Sizzling Tex-Mex Fajitas Recipe

My family likes garlic, so I dreamed up this delicious marinade for our summer fajita dinners. The marinade needs eight hours to work its magic, but it’s even better if the steak marinates overnight. Try it on chicken breasts, too.—Karyn "Kiki" Power, Arlington, Texas
TOTAL TIME: Prep: 30 min. + marinating Grill: 10 min. YIELD:6 servings


  • 1/3 cup beef broth
  • 1/4 cup lime juice
  • 3 tablespoons olive oil, divided
  • 4 garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 envelope savory herb with garlic soup mix, divided
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon liquid smoke, optional
  • 2 pounds beef skirt steak, cut into 4- to 6-inch portions
  • 2 large onions, sliced
  • 1 medium green pepper, sliced
  • 1 medium sweet yellow pepper, sliced
  • 12 flour tortillas (8 inches)
  • Salsa, shredded cheese, guacamole and sour cream, optional


  • 1. In a large resealable plastic bag, combine the broth, lime juice, 1 tablespoon oil, garlic, Worcestershire sauce, salt, 1 teaspoon soup mix, mustard, pepper, cayenne and liquid smoke if desired. Add the steaks; seal bag and turn to coat. Refrigerate for 8 hours or overnight.
  • 2. In a large bowl, combine onions, green pepper, yellow pepper and remaining oil and soup mix. Place half of mixture on each of two double thicknesses of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly.
  • 3. Drain beef and discard marinade. Grill steaks and vegetable packets, covered, over medium heat for 10-13 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°) and vegetables are tender, turning steaks once.
  • 4. Open foil packets carefully to allow steam to escape. Thinly slice steaks; place beef and vegetables on tortillas. Serve with salsa, cheese, guacamole and sour cream if desired. Yield: 6 servings.

Nutritional Facts

2 fajitas (calculated without optional toppings): 693 calories, 26g fat (7g saturated fat), 89mg cholesterol, 1029mg sodium, 61g carbohydrate (4g sugars, 1g fiber), 51g protein.

Reviews for Sizzling Tex-Mex Fajitas

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Brenda MH User ID: 4949513 225781
Reviewed May. 2, 2015

"The flavor of the marinade was excellent, but when I make these again, I plan to fry the steaks in an iron skillet along with the marinade. I wasn't a fan of grilling the steaks because all the marinade and juices were lost, and I like fajitas with some sauciness. I did not like the flavor of the vegetables at all. It clashed badly with the meat and we didn't end up eating the veggies."

pdarwin User ID: 7144531 112041
Reviewed Jun. 2, 2014

"Easy way to make fajitas and vegetables. The marinade was very tasty, but my family prefers a little spicier and smokier flavor. Next time will add some fajita seasoning to the marinade. I also prefer my veggies grilled, but cooking them in the foil pouches is definitely a lot easier! Would encourage anyone who likes fajitas to try this recipe!

Field Editor since 2013"

cindirella User ID: 119422 133334
Reviewed Jun. 25, 2012

"I can't eat beef so I used chicken instead and OMG did it come out awesome!"

chocoloco User ID: 1876593 196760
Reviewed Jan. 12, 2012 Edited Jan. 14, 2014

"I substituted chicken broth for the beef broth and substituted 2 Tbsp. dried minced onions for the garlic soup powder. My husband can't stop raving! FYI, crack a window, made the whole house smell of fajitas!

1/14/2014 I used this marinade for venison this past weekend and we were blown away at how good this marinade is! This is my staple marinade. I make so many substitutions and it still has yet to fail us!"

justmbeth User ID: 1196484 195332
Reviewed Jan. 6, 2012

"Great flavor. We've added to our list of fajita recipes. We used a flat iron steak and it came out very tender."

HeidiWahlstrom User ID: 5205857 184653
Reviewed Jul. 12, 2011

"The 1st time I used Flank Steak instead, skirt steak was too tough when I tried it the 2nd time."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.